Description
This Dump and Bake Greek Chicken and Orzo recipe is a simple yet flavorful one-pan meal perfect for busy weeknights. Combining tender chicken breast, orzo pasta, juicy cherry tomatoes, creamy feta cheese, and Mediterranean herbs, this dish is baked to perfection under foil to lock in moisture and create a deliciously saucy texture. Garnished with fresh parsley, spinach, and Kalamata olives, it delivers a wholesome and vibrant Greek-inspired dinner that’s both satisfying and easy to prepare.
Ingredients
Scale
Chicken and Seasoning
- 1 ½ lb skinless boneless chicken breast, cut into bite-sized pieces
- 1 ½ Tbsp olive oil
- 1 ½ tsp dried oregano
- ½ tsp paprika
- ½ tsp dried basil
- ½ tsp salt
- ½ tsp black pepper
- 3-4 garlic cloves, minced
Orzo and Vegetables
- 1 cup orzo, uncooked
- 1 Tbsp minced onion
- 2 ¼ cups low sodium chicken broth
- 1 Tbsp fresh lemon juice
- 12 oz cherry tomatoes
- 2 oz chopped baby spinach
Cheese and Garnish
- 8 oz block feta cheese, cubed (plus more for serving)
- ¼ cup chopped fresh parsley
- â…“ cup Kalamata olives
Instructions
- Preheat Oven: Preheat your oven to 400°F. This temperature ensures the chicken cooks through while the orzo absorbs all the delicious flavors.
- Prepare Chicken and Seasoning: In a 9×13 inch baking dish, combine the cubed chicken pieces with olive oil, salt, pepper, garlic, oregano, basil, and paprika. Toss everything together to evenly coat the chicken with the seasonings.
- Add Orzo and Vegetables: Add the uncooked orzo, minced onion, chicken broth, lemon juice, and cherry tomatoes to the baking dish. Stir to combine, making sure all orzo is submerged in the liquid. Evenly distribute the feta cubes throughout the mixture in the pan.
- Bake Covered: Seal the baking dish tightly with foil and bake in the preheated oven for 35-40 minutes. Avoid opening the foil frequently to retain steam and heat. Near the 35-minute mark, check if the orzo is al dente, most broth has been absorbed, and chicken has reached an internal temperature of 165°F. Continue baking if needed.
- Uncover and Mix: Remove the foil and stir the mixture to incorporate the feta. The cherry tomatoes may burst during this step, adding to the flavor and texture.
- Add Greens: Stir in the chopped spinach and parsley, letting the spinach wilt from the residual heat. The sauce will thicken slightly, and you may notice some small grains of feta, which is perfectly fine.
- Garnish and Serve: Top the dish with Kalamata olives, additional feta cheese, and extra chopped parsley before serving for a fresh and vibrant finish.
Notes
- For best results, ensure the chicken is cut into uniform bite-sized pieces for even cooking.
- Don’t skip sealing the dish with foil; it traps steam that cooks the orzo perfectly and keeps the chicken juicy.
- Optional: Add a pinch of crushed red pepper flakes for a subtle heat.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheat with a splash of chicken broth or water to loosen the sauce if it thickens too much.
